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催化光度法检测香肠与小青菜中的亚硝酸盐含量 被引量:7

Detection of Trace Nitrite in Sausage and Small Greens with Catalytic Spectrophotometry
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摘要 基于NO2-催化溶解氧氧化Fe2+为Fe3+,所产生的Fe3+与亚铁氰化钾定量生成蓝色配合物,据此建立了一种催化光度法测定NO2-含量的新方法。在优化的试验条件下,NO2-质量浓度在0.04μg·mL-1~0.80μg·mL-1范围内与蓝色配合物相对吸光度(ΔA)呈良好的线性关系(相关系数r=0.995 4),其检出限和RSD分别为0.013μg·mL-1,1.6%(c=0.20μg·mL-1,n=11)。该法用于香肠与小青菜中NO2-含量测定,其回收率在97.80%~105.7%之间。 It was found that Fe2+ was oxidized to Fe3+ by dissolved oxygen, using nitrite as a catalyst. The generation of Fe3+ could react with potassium ferrocyanide to product a blue complex compound. Based on these considerations, a new catalytic spectrophotometric method for the detection of NO2- was developed. Under the optimal experiment conditions, the concentration of nitrite in the range of 0.04 μg·mL-1-0.80 μg·mL-1 response linear with the relative absorbance of the blue complex compound (correlation coefficient r=0.995 4). The detection limit and the relative standard deviation (RSD) were 0.013 μg·mL-1 and 1.6% (c=0.20 μg·mL-1, n=11), respectively. Furthermore, the proposed method was applied to detect the content of nitrite in small greens and sausages with the recoveries of 97.80%-105.7%.
作者 熊海涛
出处 《食品工业》 北大核心 2014年第8期277-280,共4页 The Food Industry
基金 四川省广元市科技计划项目(GYKJ41429)
关键词 催化光度法 亚硝酸盐 香肠 小青菜 亚铁氰化钾 catalytic spectrophotometry nitrite sausage small greens potassium ferrocyanide
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